I was off work yesterday so had planned a productive day at home. I was going to get up, do a bit of work on my blog - writing some content and editing photos, head to the gym for a boxfit class, then spend the afternoon baking, with camera in hand, so I could proudly show off said baking over on this little spot.
All was going well, content had been written, boxfit class had nearly killed me, my banana bread was in the oven, and I cleaned the kitchen while I waited for it to cook.
I was using a recipe I'd successfully made before, a Madeleine Shaw banana and chocolate cake, wheat free and refined sugar free and somehow still delicious. I was just going to alter the quantities slightly to make it a smaller loaf, rather than a full sized cake. I'd taken snaps along the way, and I was all set to take the final few photos ready to post on here.
Only that didn't go slight to plan, the top of my banana bread was starting to burn, but it was still under-baked and wobbling like jelly in the middle, so I popped some tin foil on the top and waiting a further 20 minutes after the supposed cooking time.
I eventually got sick of waiting and with the edges now almost burnt to a crisp, I figured it had to come out the oven soon. So I took it out, left to cool on the side for a while, and started typing up the recipe, feeling rather smug and assuming all you lovely readers would be rushing to make it.
I ran a knife around the edge and turned it upside down...nothing. I ran a knife around the edge again, and gave it a little tap, still nothing. I got a bigger knife, did the same thing again, then got a fish slice and tried to slide it slightly under the cake to loosen it. Turned it upside down, gave it another tap, and I felt it release with a sigh of relief. I lifted up the tin, and half of it was still in there, the rest had collapsed. It wasn't cooked and it was too raw to hold it's shape.
But it smelt really good, and I'd used a lot of fairly expensive ingredients in it (as baking ingredients go), including coconut sugar, coconut flour and ground almonds so was determined not to be beaten. I scooped up the mush, plopped it back in the tin, and shoved it back in the oven...scooped, plopped and shoved what graceful terminology, particularly when referring to baking!
I waited another 15 minutes.
By this point, the cake had been in the oven for a good 35 minutes longer than it was supposed to.
So I took it out, extracted it from the tin as best I could, and had a taste. Now, it looks a mess, and it's impossible to cut a slice of, but it still tastes pretty damn good. So I'm going to keep my banana bread, and collapsed or not, I will enjoy it, just probably served with a scoop of ice cream to hide how it looks.
And I figured I might as well turn it into a blog post, because it seems the more I attempt to be a blogger, the worse I get. And if I can't make perfect cakes, and have beautiful photography, then I might as well try and make you smile.
I'm just disappointed because I'm usually pretty good at baking, it must be all the blog pressure.
Here's a picture of the last time I made this cake, just to rub salt in the wound, look how pretty, and instagrammable, and blog-worthy it was!!